Batch 4 and 5 bottled

What beer?

Well, with all the chaos in the house (me being sick last week, the wife having contractions and sending us into the hospital, and my son barfing all night), I was able to get some bottling done in the midst of this.

Batch number 5 was the weird b@$tard brew that I made by throwing all the ingredients I got from a home beer kit I got from Christmas.   I bottled it up last Thursday while feeling horrible.  There was so much sediment in it that the bottling hose got clogged several times.  I couldn’t find my gelatin to add to it to settle that junk down, so I have 23 bottles of this stuff with massive amounts of sediment.  I tasted some- despite the sediment it was just ok, kinda like a real weak amber ale.  Once it bottle ferments and is chilled I’ll see how it tastes.

Now, batch 4 was the attempt at making a hefeweisen.  Not following a recipe, but following the advice of a friend, we got the ingredients last month, went to brew and realized we’d got the wrong stuff.  The extract that was supposed to be 100% wheat was actually 65% wheat and 35% barley.  That added to the light malt extract and we had a recipe for an amber type beer with a bit of wheat in it.  Also had 4 oz. of  Hallertauer hops.   I started bottling and poured a sample to taste.

Whoa!  It was amazingly interesting!   It was similar to a hef, but closer to a bock.  It had a light body, darker than a regular hef, but the hops were amazing!  Bitter with a great floral and citrus finish.  I have a feeling that will be a great beer, unlike anything I’ve ever had.

I’m excited about brewing some more.  I’m planning on doing an English bitter, an IPA, a real Hefeweizen, and an oatmeal stout made from steel cut oats.  I have to purchase a grain bag and the other goodies I will need, but I’m looking forward to it.

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My Beer Brand Redux

Well, despite the poll I had showing Fat Guy Beer the winner of “What to Brand My Beer.”  Well, given that this is MY beer, and I’m the one brewing it, that gives me the right to name it whatever I feel like.

So, in that dictatorial spirit, I decided I’d go with a more dignified label for my beer, and leave the “Fat Guy Beer” as a name for a style of beer I’ll brew later.

So, with that, I will call my beer label “Brett’s Beer Company.”  Why that name?  I like it.  And it’s my beer.  And it’s more dignified than the fat guy label.

I also plan on redoing the picture inside the logo for each style of beer I brew, which should provide some fun for me to be creative about what I’m doing.

What type of beer would you label as “Fat Guy Beer”?  Maybe an oatmeal stout, something with some real body to the beer.  Gorley’s Grog would make a good name for a porter or a stout (maybe even a barley wine.)  Brett’s Brew is definitely an ale.  What about the Framboise?  Hmm… will have to think about that one.

Any name suggestions for beer styles would be appreciated.

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What To Brew Next?

Friday is payday, and I’m planning on brewing some more beer.  Question is, what should I brew?

I’ve been toying with doing an IPA, since I love IPA’s.  I love stouts too.  I like bitters.  I love a good porter (I had a terrible one at the Horse Brass two weeks ago- it was like drinking water!) Heck, I like most beers.  I want to do a barley wine.  I also at some point want to do a mead.

So, the question goes out to you.  What should I brew next?  This probably will only impact the people who will be sampling my home brew, but I would love to hear from anyone on this.

Click Here to Vote for what I should brew next!

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Bottled Stout and Framboise

Tuesday night I bottled up my oatmeal stout I made.  Let’s just say it starts like a Guiness and finishes with a smoky bitter taste.  I won’t blame anyone if they don’t enjoy it.  I think it will be an OK drink, but not what I was hoping for (my next one will be brewed with a grain bag).


Last night I brewed some Framboos (the name on the extract label), or Framboise as my family calls it.  It is a rasberry Belgian ale.  Very sweet and fruity, and my wife loves it.   So, I had two malt extract kits of the stuff ($9.95 each at the beer store, since they were technically expired.)  Made some Belgian candy sugar, boiled the malt, added the candy sugar, and away we went.  I took a sample of it and let my wife and daughter have a sample as well.  It was very good, it did have some of that fruity bitterness to it that real fruit has, but it was still yummy!  Pitched the yeast this morning, and away we went.

Now, all this brewing, and you think I’d have tons of beer to drink.  Well, not yet.  It takes time to ferment and bottle ferment.  But I did crack open a bottle of my first batch last night, the Old Flemmish Brown, and DANG!  It was good!  I can tell it will be much smoother after it ages a bit, but it was still yummy, and very strong!

My next beer after the Framboise will be a hefeweisen, and then I’ll probably do an IPA.  I absolutely love IPA’s!

There is still time to vote on your favorite brand name for my beer!  So, click the link and give me your opinion!

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The Beer Branding Contest

Question Mark

After a round of comments suggesting what to name my beer brand, I thought I’d put it up for a vote.

So, follow the link here to vote on your favorite name for my beer brand.

Go now! Follow the link and vote! Let your voice be heard!

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What to Name My Beer Brand

A co-worker of mine asked me if I thought of a brand name for my home brew.  Wow, good question.  I wanted to label them just so I knew what was in each bottle, but I never thought about branding it (that’s what digital designers who worked for Nike think about.)

So, I had some ideas.  Brett’s Brew.  Gorley’s Grog.  But that’s it.

So, this is a call to everyone in the blogosphere.  What should I name my beer brand?  Mind you, it’s not for sale, it’s just for posterity.

Leave your comments here with your ideas.  I would appreciate it!

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Bottling Beer and Making Oatmeal Stout

Last night my friend Jared came over to show me how to bottle the beer I brewed and also to help me make some oatmeal stout.

Nish with beer bottle

Things went a little weird, as I didn’t know what I was doing and Jared was too tired to think straight. So, I’ll relay the brewing first, then the bottling.

We started with sanitizing stuff (the bucket, the hose, the beer dispenser thingeymajigger, etc.) Then, we got my stock pot, added 2-1/2 gallons of water, and brought it up to a rolling boil. Added the bag-o-malt stuff, then some corn sugar, then the oatmeal and let that brew for a bit around 190 degrees.

Now, of course, brewing beer makes you thirsty for some. And not having any, we went to the store to get some. Jared settled with a Fosters (he likes lagers more than I do), and I got something a bit arrogant…

Arrogant Bastard

Now, once we were done with that we attempted to bring the pot back up to a rolling boil. That’s when we smelled something. We pulled the pot off the stove, scraped the bottom with a spoon, and sure enough some of the oatmeal got a bit scorched. Ugh! I almost panicked, but we took a sample from the pot and tasted it and it wasn’t too bad. Definitely salvageable. We strained the oatmeal out and poured the rest into the bucket. Then I scrubbed the pot and we started with the next part.

Boiling Beer

Opening the can of Coopers Irish Stout malts, we put a touch into the pot with 2-1/2 gallons of water and added some Irish moss (to help the head of the beer.) After 15 minutes, we added the rest of the stout can and boiled for a bit.

We strained that again, adding it to the bucket. Then we topped the bucket off with water, put our air thingeymajigger in the top (I forgot what it’s called), and mission complete! Six gallons of oatmeal stout.

Oatmeal Stout in bucket

Then it was time to bottle my last batch of beer, a nice Belgian style Flemmish Brown ale. Tanisha was there to help as well. We sanitized the beer bottles earlier and proceeded to start filling them with beer.

Brett Bottling Beer

Tanisha did the honors of capping the bottles

Tanisha capping beer bottles

Then we labelled the bottles with some cheezy labels I made (I wanted to keep track of what I brewed and when I bottled it.)

Nish and I labelling bottles

On the whole, it was a fun evening, but a very, very long evening.

Brett learing with bottle

Many thanks to Jared for his expertise, tired as he was, he was a big help!

Jared Brett and Tanisha with beer

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First Batch Fermenting

Just made my first batch of beer last night.  Pitched the yeast right before bed, so just have 6 to 10 days till I can bottle it.

Thanks for the help getting started, Jared.  I’ll let you know how it turns out!

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